Yes, it is more of a general purpose knife that we use for the majority of jobs. For other jobs such as filleting fish we obviously have the filleting knife, for meats we have the boning knife, for small jobs we have the paring knife and so on and so forth.

Reblogged this on Under an Artichoke and commented:
Ever handy…I love illos like these. Actually, I would love to take a class someday about “the art of food” (that is, an art historian’s view of it, not necessarily the plating of a dish) if there were ever one offered. I get a kick out of seeing food rendered in art, I enjoy reading about it…and I center some of my best little adventures around trying a new restaurant or dish.

I sometimes write about culinary stuff (art). I like the simple approach. I dislike the snobbishness of many culinary sites and their style of writing. I contend the best foods in the world are peasant foods; food for the common folk.This is well done.

Beautiful illustrations! I love them…….. great guide, easy to follow and quirky. Where did you learn to draw like that? After 5 years of studying art I still can’t draw anything I am happy with- would love to know your secret?

My work took me down a more conceptual route, my experimenting lead me to deconstruct the ‘object’ which eventually lead to the complete destruction of any physical representation of the ‘concept’. I did however love life drawing. I am in great admiration of your skills and ability. Look forward to future posts.

Reblogged this on FeedRight for People and commented:
This past Friday I went to Chef Ryan Terry’s cooking class at FloCafe &Catring in Elmira, Ontario. His passion for local foods from the farms around and his ability to make everything from scratch is very inspiring (more on that on a later post). At the class we talked about knife skills, so when I came across this post, I was impressed and had to share! Hope you like it!!

My brother just finished a 10 weeks culinary arts program and knife use was the first lesson. He said he had no idea how little he knew about cooking for the public. Thanks for the great info! Every cook can use more know how!

Your illustrations are fantastic! In fact, they remind me of the Calvin and Hobbs cartoons I used to love so much. Great blogging. In fact, I think your method of blogging is fascinating. Keep up the great work.

Love this. I’m one of those unfortunate souls who has never learned to properly cut an onion and when doing so, I start off with full intention of holding a knife properly when in the end, I’m weilding a sharp weapon willy-nilly with my eyes squinted shut in hopes of cutting into edible sized pieces and being able to see again once the brutal onion cry is over.
I’ll try using your technique next time and see how far I get.

I’m one of those unfortunate souls who never really learned how to properly hold a knife, let alone dice an onion. I start off strong, but in the end am girl having a good onion-cry with eyes squinted shut whilst weilding a sharp weapon will-nilly in hopes of the end result being bite sized pieces.
I’ll try your holding technique next time and see how far I get.

[…] welcome back to the wood street aquarium looking out onto a cool, damp Munich afternoon…….. it has been quite a while since the go-log-blog-word-squeunch thing has been active and design apartment is searching for its own new wordpress look to follow in a million other typesets and footsteps. A new season indeed. But keep it here to begin with: flowing lines and profiles to add to the minus.com gallery for lifelines with observations shot from the hip. And I like a very tastily illustrated blog about all things culinary… “illustrated bites” which make me want to simultaneously pick up a pencil and a carving knife…. and that would be not just to keep it sharpened. Home of an artist and chef it seems. Good hand-lettering too https://illustratedbites.wordpress.com/2012/02/15/culinary-arts/ […]

[…] any trees! Instead, lift up and down with your handle coming down after the blade. Check out this Knife Skills infographic from Illustrated Bites to perfect your batonnet and julienne slices! Tweet#call_to_action […]

[…] make your head spin when you come across them in a recipe, this is the infographic for you. Illustrated Bites posted this simple but very informative guide to understanding the anatomy and proper use of a […]

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